Every once in a while, an inspirational idea comes along that both simple and ingenious. Thus was the case with Over the Top Smoked Chili, conceived by Dawn and Johnny Barnes back in 2016. Once tasted, you’ll probably never go back to normal chili again. We haven’t.
Find out how to make a truly game changing dish with this simple technique.
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Whilst at a local farmers market I was impressed with the array of vibrant, fresh vegetables. I bought a selection and took it home for meals during the week. After consuming some tasty sides over a few days, my wife made a delicious vegetable hash with the leftovers.
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Take one Sous Vide Supreme. Mix in a Big Green Egg. Sprinkle with other kitchen equipment. Combine with tender chicken breast, vine ripened tomatoes, crisp asparagus tips, fresh basil and papardelle pasta.
The result was a meal truly greater than the sum of its parts. And the ingredient that bought it all together? Pickled celeriac.
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I made the classic dish of Vietnamese braised duck and pineapple a while ago. It was good, however my wife suggested roasting the duck to bring out more flavour. I agreed.
Discussions with a friend in Saigon revealed that Vietnamese roast duck and pineapple isn’t a traditional meal in his country. He also liked the roasting idea. So I created a recipe and named the dish Vịt Nướng Thơm (a literal translation). My wife approved.
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Burgers cooking on the BBQ are ubiquitous with warm, sunny summer days. Yet they can quickly become repetitive and ordinary. How to make them … well, less ordinary?
Through chance experiment we discovered that chestnut mushrooms, Dizzy Pig Red Eye Express rub and a little butter combine to exhibit an umami-like taste. Very left field and unexpected. So we used those ingredients in crafting some truly outstanding smash burgers.
We recently cooked some Vietnamese roast duck and pineapple for dinner. The baked pineapple rings were a harmonious blend of spice and sweet, and held its own in terms of texture and flavour.
My wife thought the pineapple (suitably paired with vanilla ice cream) would be a great dessert. She was right … as usual. And thus sweet ‘n’ spicy baked pineapple came to be.
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I made some focaccia a while ago. It was pretty good and tasted pleasant with some balsamic vinegar dipping sauce. How to improve on this? Add some bacon! Or in this case, delicious smoked pancetta. And throw a few vine-ripened cherry tomatoes in for good measure.
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What do I enjoy most about cooking? Bread, Vietnamese food, fresh flavours and cooking gadgets … mostly the Big Green Egg. So how could I bring all of those elements together into a single meal, throwing in a good dose of tasty flavour enhancing rub?
Step forward the Simply Zensational Banh Mi roll.
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I watched Jamie Oliver’s “American Road Trip” a couple of weeks ago. One recipe that stood out was when he cooked baked beans cowboy-style whilst camping in the great outdoors. Looked great with strips of steak seared on a cast iron pan over a campfire.
So we decided to made our own version at home … very simple and definitely several notches above your standard tin of baked beans.
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